The best part about teriyaki is the caramelized coating beef or chicken gets as it cooks with the sauce. Sometimes restaurants simply drizzle the meat with the sauce after it's cooked, which, defeats the purpose. From the Take-Out Menu Cookbook.
lbs sirloin beef, trimmed and cut into 1-inch cubes or 1 1/2 lbs boneless chicken thighs, whole
Serving Size: 1 (75) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 248 g53 %
Total Fat 27.6 g42 %
Saturated Fat 11 g54 %
Cholesterol 114 mg
Sodium 2216.5 mg
Dietary Fiber 0.3 g1 %
Sugars 10.3 g41 %
Protein 36.3 g
Combine the soy sauce, mirin, sake, sugar, and ginger in a large zip-top bag.
Add the beef or chicken and marinate for 2 hours in the refrigerator.
Remove the meat from the marinade, and pour the marinade into a medium-sized saucepan. Place over medium heat and reduce until slightly thickened, about 5 minutes. Reserve 2 tablespoons of reduced marinade and set aside.
Preheat the broiler.
For the beef teriyaki: Slide the beef onto wooden skewers that have been soaked in water for 1 hour and place on a broiler pan. Place the broiler pan on a rack 6 inches from the broiler and broil for 6 minutes. Turn the meat over, check for doneness, checking every minute or two. Brush with the reserved sauce just before serving.
For the chicken teriyaki: Place the chicken on a broiler pan skin-side down. Place the broiler pan on a rack 6 inches from the broiler and broil for 3 minutes. Turn the meat over and baste with the reduced sauce. Broil another 5 minutes. The skin should be dark brown in spots and the chicken should be cooked through. Brush with the reserved sauce just before serving.
Tip: Teriyaki is often cooked over a grill. For this technique, place the marinated meat directly on a barbecue grill rack situated 6 inches over hot coals. Turn and baste with sauce as directed in the recipe.